Eight Treasure Duck
A classic Jiangnan delicacy of tender duck stuffed with eight auspicious ingredients, savory and aromatic, perfect for festive banquets.
Ingredients
20 items- Duck 1 whole (about 1500g)
- Glutinous rice 100g
- Ham 50g
- Dried shiitake mushrooms 30g
- Lotus seeds 30g
- Bamboo shoots 50g
- Dried scallops 20g
- Dried shrimp 20g
- Green peas 30g
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Oyster sauce 1 tbsp
- Cooking wine 2 tbsp
- Rock sugar 20g
- Ginger 3 slices
- Scallions 2
- Star anise 2
- Broth 500ml
- Salt to taste
- White pepper pinch
Nutrition
Steps （9 steps）
Debone the duck (or use pre-deboned), rinse and drain. Marinate with cooking wine and ginger slices for 20 minutes to remove gamey smell.
Soak glutinous rice for 2 hours; soak shiitake, dried scallops, and dried shrimp in warm water for 30 minutes; soak lotus seeds and remove cores.
Dice ham, soaked mushrooms, and bamboo shoots; shred scallops; chop shrimp; blanch green peas.
Heat oil in pan over medium heat, sauté minced ginger and scallion. Add all filling ingredients, stir-fry with light soy sauce, oyster sauce, white pepper, and a little mushroom soaking water. Simmer 5 minutes until liquid evaporates. Remove and cool.
Stuff the cooled filling into the duck cavity without overfilling. Seal the opening with bamboo skewers or sew with kitchen twine.
Bring a pot of water with ginger, scallion, and wine to boil. Blanch the stuffed duck for 2 minutes, then rinse off impurities.
Place duck in a steaming dish, add broth, dark soy sauce, rock sugar, star anise. Steam over high heat for 90 minutes until duck is tender.
Remove duck, strain and reserve steaming liquid. Transfer duck to serving plate.
Pour steaming liquid into a pan, bring to boil over medium heat. Thicken with cornstarch slurry, then drizzle over duck.
Tips
Be careful to keep the duck skin intact when deboning; do not overstuff to avoid splitting; adjust steaming time per duck size – duck leg should be pierced easily with chopsticks.
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